Chef Ann Milneck from Red Stick Spice reveals how to transform inexpensive cuts of meat into flavorful grilled masterpieces through proper techniques and seasoning approaches.

• Chuck steak can rival expensive cuts when using the "reverse searing" method - cooking low and slow before finishing on a blazing hot grill
• Early salting (dry brining) is crucial for all proteins - use 1 teaspoon per pound at least a few hours before cooking
• Always let meat come to room temperature before grilling - cold protein on a hot grill leads to uneven cooking
• Sirloin offers excellent value when properly prepared - try slicing it for Latin-seasoned tacos or grilling it whole
• Handle burger meat gently and create three indentations in the center to prevent shrinking
• Smoked paprika and smoked olive oil add authentic smoky flavor without needing wood chips
• Ground chicken is an overlooked, affordable protein that works well for sliders and tacos
• A quality digital instant-read thermometer is worth the investment to prevent overcooking
• Buy spices in bulk quantities to save money - only purchase what you'll use in six months

Visit Red Stick Spice for cooking classes where you'll learn techniques you can actually replicate at home, with recipes designed for everyday cooking.

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Welcome to Money Matters, the podcast that focuses on how to use the money you have, make the money you need and save the money you want – brought to you by Neighbors Federal Credit Union.

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